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Food Shelf Life Stability

Chemical, Biochemical, And Microbiological Changes

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language: english
Publisher: TAYLOR & FRANCIS INC, September of 2000 ‧
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Examines the physical, chemical, and biochemical factors affecting food quality. This book emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.

Food Shelf Life Stability

Chemical, Biochemical, And Microbiological Changes

Property Description
ISBN: 9780849389764
Publisher: TAYLOR & FRANCIS INC
Release Date: September of 2000
Language: English
Cover: Hardcover
Pages: 384
Format: Book
Collection: Contemporary Food Science
Categories: Books in English > Science > Chemical
Books in English > Others
EAN: 9780849389764